Summary
| Prep Time | 10 mins |
| Cook Time | 5 mins |
| Total Time | 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 500 g currants, black
- 500 g suar
Print Recipe
Pin Recipe Instructions
- Wash the black currants and pluck from the stems. Put the berries in a large saucepan with the same amount of sugar and cook for 3 - 5 minutes. Skim off any foam that may appear. Make a gelling test after 3 minutes, i. H. Put a drop on a cold plate and test whether the jam has already gelled. Depending on the desired consistency, continue to cook or not. Immediately pour hot into screw-top jars, close and turn upside down for 5 minutes.
- Annotation:
- Due to the high pectin content of black currants, the jam gels even without the use of preserving sugar.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below